These kid-friendly morning glory muffins are a delicious way to sneak some extra vegetables and fiber into your little one’s snacks. Made without any refined white sugar, they’re naturally sweet, soft, and wonderfully moist. Perfect for breakfast, snack time, or lunchboxes.
I had some extra zucchini from the garden this week, so I decided to make these morning glory muffins for myself and the kids. They’re so soft, moist, and just sweet enough that the kids devoured them!
This recipe has a few more ingredients than my usual muffin recipes, but each one adds something good. I’m sneaking in some veggies along with oat and whole-wheat flour for extra fiber and goodness.
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👩🏻🍳 Why you should try my recipe
- Quick and easy, ready in 30 minutes.
- Full of fiber and healthy ingredients.
- Naturally sweetened, no white refined sugar.
- No food processor required, just a grater and one bowl to mix the ingredients.
- Perfect as a snack or to pack.
🥘 Ingredients
To make these healthy morning glory muffins, we are going to use oat flour, whole wheat flour, baking powder, baking soda, shredded coconut, zucchini, carrots, apple, eggs, oil, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and raisins.
- Flour & Oats: I’m using a combination of whole-wheat flour and oats flour. You can make your own oat flour but adding rolled oats to a food processor. It might not be as fine as store-bought oat flour but it will still work great for muffins.
- Coconut: I'm using unsweetened shredded coconut but you could also use sweetened if that's what you have handy at home.
- Spices: I like to use a little bit of ground cinnamon, cloves and nutmeg that go well with the rest of the ingredients.
- Raisins: A handful of raisins is added for texture, sweetness and flavor.
- Oil: I like to use light olive for baking but you could also use a vegetable oil of your choice or melted butter.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start with grating the zucchini on top of a towel and the squeeze out any excess juices.
02. Next I grate the carrots and peeled apple and add them to the bowl with the zucchini.
03. I add the remaining wet ingredients to the bowl: the eggs, oil, maple syrup, and vanilla extract. I stir everything together with a spatula until well combined.
04. Next, I add the dry ingredients: oat and whole-wheat flour, shredded coconut, baking soda, baking powder and spices to the bowl. I gently mix with the spatula until it's all incorporated.
05. Finally, I add the raisins to the batter and mix them in. You could also add some chopped nuts for texture and goodness.
06. Using a ¼ measuring cup, I scoop the batter into my silicon muffin cases or you could use paper cases, filling them up till the top. Then bake in a preheated oven for about 30-35 minutes.
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These reusable silicon muffin cases are great and my little one loves all the different colors.
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These kid-friendly morning glory muffins make a great snack for little ones and are perfect for packing on days out or adding to a school lunchbox.
For babies under 10 months, you can reduce the amount of maple syrup to make them less sweet. They have a soft, moist texture that makes them easy for little hands to hold and take bites from.
🧰 Storage
Once the morning glory muffins have cooled completely, store any leftovers in an airtight container and enjoy within 2–3 days.
You can also freeze them for up to 2 months. Simply thaw overnight in the fridge and enjoy the next morning. You could warm the up in the microwave for a few seconds if you prefer them warm.
❓ FAQ
Yes, you could add a quarter cup of chopped walnuts or almonds.
If you tried my kid-friendly morning glory muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Morning Glory Muffins (kid-friendly)
Equipment
Ingredients
- 1 medium zucchini (about 1 cup shredded) / 200gr
- 2 small carrots (about 1 cup shredded) / 90gr
- 1 medium apple (about 1 cup shredded) / 150gr
- ½ cup maple syrup
- 2 eggs
- ⅓ cup light olive oil (see notes)
- 1 teaspoon vanilla extract
- ½ cup oat flour 50gr
- 1 cup whole-wheat flour 130gr
- ⅓ cup unsweetened shredded coconut 25gr
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup raisins 75gr
Instructions
- Preheat the oven to 350℉ / 180℃.
- Grate the zucchini, then squeeze out as much of the excess water as possible using a clean towel or your hands.
- Add the grated zucchini to a bowl. Peel and grate the carrots and apple and add them to the bowl.
- Add the eggs, maple syrup, olive oil and vanilla extract. Mix to combine.
- Add the oat flour, whole wheat flour, baking powder, baking soda, spices and shredded coconut to the bowl. Mix with a spatula until it's all incorporated.
- Finally, add the raisins and mix to combine.
- Line your muffin tin with silicone or paper muffin cases. Divide the batter evenly between the cases, filling each one to the top.
- Bake for 30–35 minutes, or until a skewer or toothpick inserted into the center comes out clean. Let the muffins cool for 5-10 minutes before placing on a rack.
Notes
- You could use any vegetable oil of your choice or butter instead of light olive oil.
- You could reduce the maple syrup for a less sweet muffin.
- You could add a quarter cup of chopped nuts along with the raisins.
Nutrition
🥣 More to try
If you liked my kid-friendly morning glory muffins, you should try some of these recipes too:
Julia Droulia
My family loves these delicious muffins! They are soft, moist and just enough sweet. Perfect for snacking or packed for school!